It's just that...well...you see, nothing turns out looking very pretty after sundown and while I (for better or for worse) think nothing of leaving the house wearing no makeup and my hair snarled atop my head, I just cannot--I will not--photograph my food in anything but the most becoming light.

Balled up in aluminum foil, snatched from the fridge, and eaten with all the decorum of a raccoon.

A raccoon on a deadline.

Take it or leave it, folks. Some of us are trying to hibernate.

MAPLE TAMARI-GLAZED TEMPEH

Serves 2 (plus a raccoon or two for lunch)

2 Tbsp. cooking oil (I use coconut)

one package 3-grain tempeh, sliced into 1/4 inch slices

2 Tbsp. tamari

1-1/2 Tbsp. maple syrup

Heat the oil in a large skillet over medium-high heat until shimmying but not smoking. Add tempeh slices, leaving them undisturbed for 4 minutes or so in order to develop an enviable tan. Turn the slices over for the same treatment on the other side.

Add the tamari and maple syrup, giving the pan a shake (or a flick of the wrist if you are so advanced) to coat the tempeh.

Cook for a few minutes, until the once pale, peaked looking slabs are now most tempeh-ting.